Salads

Bourani

Cappadocia

Ingredientsfor 2-3 people

3 beetroot bulbs

1 yogurt

olive oil

2 garlic cloves

Vinegar & Salt

some walnuts

Directions

Wash the beets and leave them in water for 5 minutes.

Then boil, drain and peel the beets.

Chop them vertically, in pieces of medium thickness, and place them around the edges of a plate; leave a gap in the middle and fill it with yogurt.

Sprinkle with the salt, the chopped garlic, oil and vinegar. Sprinkle with walnuts and serve.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Fried Mushrooms

Ingredientsfor 2 people

1/2 kilo oyster mushrooms

flour

salt

pepper

oil

lemon juice

Directions

Clean the mushrooms thoroughly with a damp cloth and chop them in large pieces. Sprinkle them with salt and pepper and dip them into flour. Deep fry the mushrooms, until they are crispy. Serve the dish hot with lemon juice.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Pickled Cabbage - Armia

Thracian

Ingredientsfor 4 people

1 large cabbage

coarse salt

water

1 large clay pot

some chickpeas

Directions

Slit the cabbage around the stem, deep enough to form a hole in the middle of it. Remove the heart and fill the gap with coarse salt.

Place the cabbagein a large clay potand add as much water as it takes to cover it.Shake the pot from time to time, in order to mix the salt and the water, and add the chickpeas.

Put some sort of weight on top of the cabbage to hold it in the water, so it won’t turn black, and leave the pot in a cool spot (it will turn bad if the environment is too warm). In about a month Armia will be ready.

When the cabbage is pickled, you can chop it finely to make a salad. Just sprinkle a little olive oil and paprika on top and serve.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Pirpirim

Pontian

Ingredientsfor 2 people

1 bunch purslane

1 small cup olive oil

2 garlic cloves

2 tablespoons vinegar

salt

Directions

Rinse the purslane under cold water and remove any other greens (if any).

Then boil in hot water for a few minutes. Mince the garlic.Place the purslane in a bowl and add olive oil, salt, vinegar and sprinkle with the garlic.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Red peppers with cheese

Macedonian

 Ingredientsfor 3 people

5 large red peppers

¼ kg feta cheese

olive oil

paprika

4-5 parsley leaves

1 garlic clove

vinegar

salt

Directions

Bake the peppers in the oven at 240 degrees on both sides.Let them cool and then peel their skin, cut out the stems of each pepper and remove the seeds.

Mix the feta cheese with paprika, garlic and parsley.

Stuff the peppers with the feta filling and bake for 10 minutes on the grill.

Then carve them vertically and serve them with a sprinkle of olive oil and vinegar.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Spicy Salad

Macedonian

Ingredientsfor 4 people

1 small cabbage

3 garlic cloves

6 celery leaves

2 leeks – only the white parts

4 medium carrots

10 dill sprigs

10 parsley sprigs

3 red peppers

3 tablespoons vinegar

1 small cup olive oil

salt

Directions

Rinse thoroughly all vegetables with cold water.Peel the top leaves off the cabbage and chop it into strips.Peel the skin off the carrots and grater them.Chop the leeks, dill, parsley, peppers, celery and garlic.Place all ingredients together in a bowl, add salt and massage them with your hands until they soften.Pour the vinegar and olive oil and let the mix soak up the liquid for a few hours before you serve.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer